Monday, June 10, 2013

Carnival Breeze Cruise... On Board Cooking Demonstration

I am slowly sharing my experiences about our recent trip on the Carnival Breeze in the Caribbean. If I were to write about it all in one post, smoke would probably start coming out of my computer... so much to say!

One of the most fun things I did on the ship on one of the "Sea Days" (where we were just sailing... no stops) was attend a Cooking Demonstration in the ship's fancy restaurants called "Fahrenheit 555 Steakhouse". It was on Deck #5 and it was one of the restaurants where you had to pay $35.00 per person to eat at this restaurant.
I very much regret I did not bringing my camera to the demonstration. We got to see each dish prepared and we got a little sample. By the time we were done with soup, salad, main dish, and dessert, it was pretty much a full meal. They gave us the recipes and the menu included:

Mushroom Cappuccino

Mac N Cheese

Baby Leaf Spinach & Fresh Mushrooms

Broiled Supreme of Free Range Chicken

Tiramisu

This soup was so good. The chefs told us they use a combination of five mushrooms: button, shitake, oyster, cremini, and portabello. They served the hot soup in a little mug with a seasoned crouton on top. Beautiful and delicious! I will try to make this at home and I think it will probably be fine without the truffle oil. I imagine that is rather expensive.

The salad dish was also good. I couldn't take a good photo of that recipe since the copy was very dark. Basically, the recipe was for the salad dressing which was made from extra virgin olive oil, blue cheese, lemon juice, as well as salt and pepper.

This Mac N Cheese was to die for! The chefs, who were from Nepal and India, loved pointing out that while Mac N Cheese is considered an American dish, none of the five cheeses in this version are from America. Brie, Mascarpone, Swiss, Parmesan, and Mozzarella. I will be trying to make this at home.

This recipe looks like it might be a bit more difficult to duplicate at home but I liked the idea of marinating the chicken in rosemary and garlic infused olive oil. They served the chicken with the Mac N Cheese and some pan fried potatoes.

They also served us dessert... Tiramisu. I will definitely try to make this some day at home but this looks to be an expensive dish that will require a trip to the liquor store. Marsala Wine, Kahlua, and Grand Marnier. I'll post that recipe when I make it which will hopefully be sooner than later.

After a similar demo in the Steakhouse during my cruise on the Dream in October 2016, the chef shared what he called a secret ingredient in the mac and cheese recipe--truffle oil. I haven't made the dish, but I do know it was the best- tasting mac and cheese I've ever tasted.

I've never tried truffles or truffle oil, but I sure have heard folks rave about it! I wonder if truffle oil is a less expensive way to enjoy truffles? I hear truffles are outrageously expensive! Yum. Now I am craving mac and cheese.